The Magnum Non-Dairy Ice Cream Dessert Bars are Indulgent
Michael Hemsworth — February 6, 2019 — Lifestyle
References: magnumicecream & foodbev
The Magnum Non-Dairy Ice Cream Dessert Bars have been released by the Unilever-owned brand as a new product for consumers looking for an alternative way to enjoy the classic taste of frozen treats. The bars come in two flavor varieties including Non-Dairy Almond and Non-Dairy Classic, which are both made with a base of dairy-free ice cream that has been dipped in Belgian chocolate that is also free from dairy. The vanilla ice cream base is made from a blend of pea protein and coconut oil, while the cocoa beans used to make the chocolate are sourced from Rainforest Alliance Certified farms.
The Magnum Non-Dairy Ice Cream Dessert Bars were spoken on by Marketing Director of Ice Cream at Unilever, Leslie Miller, who said, "This week we’re thrilled to bring our next-level chocolate to the vegan and dairy-free market. This is our first launch in plant-based indulgence and we can’t wait to share with Magnum ice cream fans.”
The Magnum Non-Dairy Ice Cream Dessert Bars were spoken on by Marketing Director of Ice Cream at Unilever, Leslie Miller, who said, "This week we’re thrilled to bring our next-level chocolate to the vegan and dairy-free market. This is our first launch in plant-based indulgence and we can’t wait to share with Magnum ice cream fans.”
Trend Themes
1. Plant-based Frozen Treats - The release of Magnum's Non-Dairy Ice Cream Dessert Bars opens up an opportunity for other brands to cater to consumers who are looking for indulgent plant-based frozen treats.
2. Alternative Ingredients - Using alternative ingredients such as coconut oil and pea protein creates an opportunity for innovation in the frozen treat industry.
3. Dairy-free Indulgence - The popularity of the Magnum Non-Dairy Ice Cream Dessert Bars shows that there is a growing demand for dairy-free indulgent treats, which presents an opportunity for brands to cater to this market.
Industry Implications
1. Frozen Dessert Industry - The release of Magnum's Non-Dairy Ice Cream Dessert Bars highlights an opportunity for disruption and growth in the frozen dessert industry as consumers seek alternative options.
2. Plant-based Food Industry - The success of Magnum's plant-based dessert bars presents an opportunity for the plant-based food industry to continue to innovate and create indulgent alternatives to traditional dairy products.
3. Sustainable Agriculture Industry - The use of Rainforest Alliance Certified cocoa beans in the Magnum Non-Dairy Ice Cream Dessert Bars highlights an opportunity for the sustainable agriculture industry to continue to innovate and promote sustainable farming practices.
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